Published in
Elsevier, Food Hydrocolloids, (55), p. 119-127
DOI: 10.1016/j.foodhyd.2015.11.007
Links
Tools
Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures
Journal article published in 2016 by
Ana L. Oliveira,
Mariana von Staszewski,
Víctor M. Pizones Ruiz-Henestrosa,
Manuela Pintado,
Ana M. R. Pilosof
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 